Duck

I've been off/on again trying to come up with a good approximation of the roast duck you can pick up in any asian grocery store (the first approximation is, I don't really mind if the head has been removed). I want to avoid the step of inflating under the skin with a pump a la Peking Duck*; I think that's ridiculous.

My latest try was Tyler Florence's recipe:
Tyler's Recipe

Didn't get the nice crispy skin; I think it's because (per his instructions), I "basted periodically with any remaining glaze" - I did so every 15 minutes. As a result, the skin was nicely colored but not crisp. I even had let it dry in the fridge over night, although that was for purposes of time. Also, using his chinese 5 spice based dry rub led to a mottled appearance, which I didn't care for.

It's still tasty, and I'm going to make some steam buns filled with the duck meat, some green onion, and plum or hoisin sauce tonight. But this sure isn't going to be my go-to recipe.

Next, I might try an amalgam of this technique except putting the spices in the steaming liquid and the glaze rather than a dry rub, and do the "5 hour roast duck method" ('Amazing' Five Hour Roast Duck) to see if that'll give me the crispy skin I want.

I'm starting to wonder if there's something goofy with my oven...everybody else who reviews these recipes says they're getting crispy skin.
---------------------------------------------------------------
* When I was in Beijing (formerly Peking) a few years ago, and had Peking Duck** there, I made the mistake of calling it...Peking Duck. In somewhat of a huff, the waiter explained to me that since the glorious people's revolution, there was no such thing as Peking Duck. Only Beijing Duck, and would I please not be so insulting for the rest of the meal.
---------------------------------------------------------------
** The dish, as opposed to the variety of bird.